Tomato Tart Tatin

We served this as a vegetarian option at the French catering firm I worked for in NYC. It is a lovely sweet and savory vegetarian treat.

Emonder plum tomatoes (I used mini plum as that was all my store had); cut a cross in the bottom and drop in boiling water for 10 seconds. Cool, peel and remove the seeds.  Cut into quarters. Make a caramel from 50g sugar, 50g butter and two tablespoons balsamic vinegar in a non stick pan. Use this pan to cut a circle from some store bought puff pastry (I have made it from scratch before but store made is a good shortcut here). place tomatoes cut side up in your caramel and top with puff pastry circle. Bake at 200C for 30 minutes and turn out on a plate while still hot.